Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 2 tbsp lime juice
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 cup fresh pineapple, diced
  • ½ red onion, finely chopped
  • 1 jalapeño, deseeded and minced
  • ¼ cup fresh cilantro, chopped
  • 1 lime, juiced
  • 12 small corn tortillas
  • Optional: Lime wedges and sliced avocado for garnish

Instructions:

  1. Season the chicken breasts with salt, pepper, chili powder, cumin, and garlic powder.
  2. Place the chicken in the crockpot and pour the chicken broth and lime juice over it.
  3. Set the crockpot to cook on low for 4 hours or high for 6 hours.
  4. In a mixing bowl, combine diced pineapple, red onion, jalapeño, and cilantro.
  5. Drizzle lime juice over the mix, season with salt, and stir to combine.
  6. Once cooked, shred the chicken using two forks and mix it with the juices in the crockpot.
  7. Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until warm.
  8. Fill each tortilla with shredded chicken and top with pineapple salsa. Garnish with lime wedges and avocado if desired.